Merlot Sauce

1

cup currant jelly

1

cup Merlot, Zinfandel or nonalcoholic red wine

1/2

cup Progresso™ beef flavored broth (from 32-oz carton)

2

tablespoons butter or margarine

Directions

1In resealable food-storage plastic bag or large glass or plastic dish, place beef. In small bowl, mix remaining beef ingredients; pour over beef. Seal bag or cover dish; refrigerate at least 8 hours but no longer than 24 hours, turning beef several times to coat with marinade.

2Heat oven to 425ºF. Remove beef from marinade; discard marinade. Place beef on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of beef.

3Roast uncovered 40 to 45 minutes or until thermometer reads 140ºF (medium-rare doneness). Cover beef loosely with tent of foil. Let stand 15 to 20 minutes or until thermometer reads 145ºF. (Temperature will continue to rise about 5ºF and beef will be easier to carve as juices set up.)

Notes

Tips

Expert Tips

This recipe is featured in the Betty Crocker Complete Thanksgiving Cookbook available at your favorite bookstore.

Get a jump on preparing this tasty dish by marinating beef the evening before. Make the sauce up to 3 days ahead and stored covered in the refrigerator; reheat 5 to 10 minutes before serving with the beef.